The Best Instant Pot Scalloped Potatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
318 kcal
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Course
Side Dish, Main Course
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Cuisine
American
The Best Instant Pot Scalloped Potatoes
Description
This recipe uses peeled Yukon Gold potatoes sliced thinly to ensure even cooking. The potatoes are combined with broth, salt, pepper, oregano, and garlic powder in the Instant Pot and cooked under high pressure briefly, just enough to soften but retain shape. A natural pressure release helps avoid overcooking.
After pressure cooking, the potatoes are transferred to a baking dish. The Instant Pot's sauté function is used to cook minced garlic briefly, then cream and cheese are added to create a smooth, cheesy sauce. The sauce coats the potatoes evenly, with extra shredded cheddar sprinkled on top.
Baking at 375°F brings the casserole to a bubbly, hot finish and browning on top. Broiling for a few minutes adds a golden crust. Yukon Gold potatoes are chosen for creamy texture and buttery flavor that holds shape well without becoming mushy.
Using full-fat cream is important to achieve richness without curdling. Slicing the potatoes consistently and drying after water soak helps with even cooking. This dish works as a comforting side with meats or other mains.
Ingredients
- 3 pounds yukon potatoes peeled and sliced into 1/4 inch rondelles
- 1 cup chicken broth or veggie broth for a vegetarian version
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper ground
- 1/2 teaspoon oregano
- 1 teaspoon garlic powder
- 4 cloves garlic minced
- 1 cup heavy cream
- 2 cups cheddar cheese shredded and divided, yellow
Instructions
- Add sliced potatoes to the Instant Pot.
- Add broth, salt, pepper, oregano, and garlic powder, stir to combine.
- Close the lid, point the valve to sealed, and cook on High Pressure for 1 minute. Followed by a 3-minute natural pressure release (NPR), manually release the remaining pressure.
- Preheat oven to 375 degrees F.
- Gently transfer the potatoes from the IP to a pie baking dish and set aside.
- Turn the Saute mode on, and add the garlic to the leftover liquid in the pot. Stir and cook for 30 seconds.
- Add the cream and let it simmer slightly. Turn off the IP and add 1 cup of shredded cheese. Stir until it is entirely melted and smooth.
- Pour the cheese sauce over the potatoes, toss to distribute, and sprinkle the remaining 1 cup of shredded cheese on top.
- Bake for 15 minutes, or until the mixture is bubbly and lightly browned. Broil for a few minutes to brown the top. Serve and enjoy!
Notes
- Yukon Gold potatoes provide creamy texture and buttery flavor, ideal for scalloped potatoes.
- Use a mandolin with a guard for uniform 1/4-inch potato slices.
- Avoid skim or low-fat milk/cream to maintain rich, creamy texture and prevent curdling.
- Soak sliced potatoes in water to prevent discoloration, then drain and pat dry before cooking.
- Adjust cooking time if potato slices are thicker or waxy variety is used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 31g | 10% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 43mg | 14% |
| Sodium | 611mg | 25% |
| Potassium | 1064mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 445IU | 9% |
| Vitamin C | 28.6mg | 32% |
| Calcium | 391mg | 39% |
| Iron | 7.7mg | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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